Moussaka (Greek Eggplant Lasagna)

This Greek Moussaka transforms humble eggplant into layers of melt-in-your-mouth goodness that’ll have everyone asking for seconds. Think of it as lasagna’s sophisticated Mediterranean cousin.

Each bite delivers a perfect harmony of flavors – tender eggplant, richly spiced meat sauce with hints of cinnamon and oregano, all crowned with a creamy, cheesy béchamel that turns golden and bubbly in the oven. This is the dish that makes people fall in love with Greek cuisine.

Ingredients

For the Eggplant:

• 2 lbs eggplant, sliced 0.3″ thick
• 1 tsp salt
• 2-3 tbsp olive oil

For the Meat Filling:

• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1.4 lbs ground beef or lamb
• 1/2 cup dry red wine (optional)
• 14 oz crushed tomatoes
• 3 tbsp tomato paste
• 1 cup beef broth
• 1 beef bouillon cube
• 2 bay leaves
• 1.5 tsp sugar
• 2 tsp dried oregano
• 1/2 tsp cinnamon
• 3/4 tsp salt

For the Béchamel:

• 4 tbsp (60g) butter
• 5 tbsp plain flour
• 2 1/2 cups milk
• 1/4 tsp nutmeg
• 1/2 cup parmesan cheese
• 1 egg
• 1 egg yolk
• 1 1/4 tsp stock powder
• 1/4 tsp pepper

For Topping:

• 1/3 cup panko breadcrumbs

Steps

1. Start with the eggplant: Arrange slices in a colander, sprinkle with 1 tsp salt. Let sweat for 30 minutes – this prevents bitterness. Meanwhile, prep your sauces.
2. Preheat oven to 450°F (240°C). Pat eggplant thoroughly dry with paper towels. Brush with oil and arrange on parchment-lined baking sheets. Bake for 15-20 minutes until golden and tender.
3. For the meat sauce: Heat oil over high heat. Sauté onion and garlic for 2 minutes until fragrant. Add meat, breaking up lumps, until browned. Add wine if using, cook 1.5 minutes until alcohol evaporates. Add remaining ingredients, simmer on medium-low for 15 minutes until thickened.
4. Make the béchamel: Melt butter over medium heat. Add flour, cook 1 minute while stirring (this prevents raw flour taste). Gradually whisk in milk, cook 3-5 minutes until thick enough to coat spoon. Cool 5 minutes, then whisk in remaining ingredients.
5. Assemble: Reduce oven to 350°F (180°C). Layer half the eggplant in baking dish, top with all meat sauce, then remaining eggplant. Pour over béchamel, sprinkle with breadcrumbs.
6. Bake for 30-40 minutes until golden brown. Let rest 10 minutes before serving – this helps portions hold together.

Smart Swaps

• Use ground turkey instead of beef/lamb to reduce fat
• Replace breadcrumbs with crushed pork rinds for keto version
• Substitute gluten-free flour in béchamel for celiac-friendly option

Make It Diabetes-Friendly

• Use almond flour instead of regular flour (use 3 tbsp per cup)
• Skip breadcrumb topping to reduce carbs by 4g per serving
• Add extra vegetables to meat sauce to increase fiber
• Portion into 6 equal servings of approximately 15g net carbs each

Pro Tips

• Salt eggplant thoroughly – this step is crucial for texture
• Let béchamel cool before adding eggs to prevent scrambling
• Use room temperature milk for smoothest sauce
• Score meat sauce surface before adding béchamel for better layering